Rye flour has less gluten
Rye Flour contains less gluten than wheat flour, which is why the bread is denser and doesn't rise as high as regular wheat-based breads.
Rye Bread has a lower Glycemic index than white bread
Rye bread contains a large amount of fiber and a small amount of fat. Compared to some breads such as white bread, rye bread has a lower glycemic index, which means it causes a slower increase in blood sugar than white bread after being eaten. Nonetheless, it consists mostly of carbohydrates, making its glycemic load high.
Sourdough bread has less gluten
Fermantation decreases the amount of gluten, but it is not gluten free.
Sourdough helps digestion
It is more digestible than regular bread because the fermentation process breaks down gluten that can cause bloating and other digestive problems. The lactic acid in sourdough bread helps your body to absorb more of the nutrients from sourdough bread than you would from regular white of wheat bread.
Plum puree is high on fiber. Plums are an excellent source of vitamins, minerals, fiber and antioxidants. Additionally, they have several characteristics that may reduce the risk of many chronic diseases, such as osteoporosis, cancer, heart disease and diabetes